Add potatoes, carrots and thyme. Cover and cook 25 to 30 minutes or until thermometer inserted in thickest part of chicken without touching bone, reaches 180°F. Remove vegetables and chicken from pot and place on a platter; keep warm.

Meanwhile, bring remaining liquid in pot to a boil. Stir in vinegar and sugar. Reduce heat to medium and cook for 5 minutes. Serve sauce over chicken and vegetables.

Serving Size 731g

Servings Per Recipe 4

Amount Per Serving (* % of Daily Value)

Calories 840

Total Fat39g (60%)

Saturated Fat 10g (50%)

Trans Fat 0g

Cholesterol180mg (60%)

Sodium410mg (17%)

Total Carbohydrate62g (21%)

Dietary Fiber 9g

Sugars 19g

Protein65g

Vitamin A %

Vitamin C %

Calcium %

Iron %

* Percent of Daily Values are based on a 2,000 calorie diet.

** This is a representation of the nutrition label. The actual nutrition label may vary slightly.